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Chickpea Soup (Recipe)

This light, cozy lemony chickpea soup is made in one pot with zucchini, carrots, garbanzo beans, and fresh herbs.

Chickpea Soup (Recipe)

Ingredients

Instructions

• 1.  Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat.

• 2. Add the diced onion and cook for 3-5 minutes until it turns translucent.

• 3. Add the chopped carrots, celery, and zucchini, and cook for another 2-3 minutes.

• 4. Stir in the minced garlic, dried thyme, dried oregano, crushed red pepper (if using), salt, and black pepper. Cook for 1 minute until the garlic becomes fragrant.

• 5. Add the chickpeas and vegetable broth. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 20-30 minutes.

• 6. Carefully transfer 1 – 2 cups of the soup (broth + chickpeas) to a blender and pulse a few times. Avoid adding the zucchini or celery, but carrots and onions are fine. This step helps thicken the soup naturally. If you don't have a blender, mash 1 cup of the chickpeas with a fork and add it back to the soup.

• 7. Return the blended mixture back to the pot and stir it. You still want whole chickpeas in the soup, so do not blend everything.

• 8. Add the chopped spinach, fresh parsley, and lemon juice. Cook for another 1-2 minutes until the spinach wilts.

• 9. Serve warm, garnished with a sprinkle of fresh parsley. Optionally, you can also add some feta cheese on top.

Enjoy!!!

Servings : 4
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

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